Teach me How to Cook Salmon

Season, bake at 350 for 20 minutes, pretty much perfect every time.

Every now and then I'll pan sear it meat down for an extra crisp.

I bake in the oven and use a thermometer to cook to an internal temp of 145°

so, no one uses those planks that i see in the cooking sections?

Also, which restaurant in the BR area has the best salmon?

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so, no one uses those planks that i see in the cooking sections?

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Cooking salmon on a cedar plank is my favorite way to grill it. Usually over hot coals, but have also used my gas grill too.

A buddy of mine made a salmon piccata last night that he said was fantastic. That's a lot of work though.

I mix mayo, chili powder, miso, and a little honey and sriracha nd spread it over the flesh side of the filets and broil on high close to the heat source until the internal temp hits 135. If you want a more traditional approach use oil, salt pepper, and thin lemon slices on top before broiling.

If you'd rather pan sear a couple smaller filets, preheat your stainless pan dry with medium high heat. Add veg or canola oil and place your filets flesh side down and immediately reduce heat to medium. Let sear approximately 4-6 minutes before attempting to turn gently with fish spatula or tongs. If you meet resistance let it sear longer. Do not under any circumstance force it. Flip to skin side down and cook until IT hits 130-135. Searing the flesh side gives nice browning and crust and finishing on the skin side helps insulate the filet from overcooking.

I like my salmon in the medium range but everyone has a different preference. I personally find well done salmon to be dry and chalky. If you see white specks or globules of albumin on the flesh then you are in the well done range.

We pan sear steaks a bunch, but try this method below...it's excellent:

Salmon Braised in Herbs and Oil

Cut the oven on 325

Slice two lemons and an orange into thin slices. Place a layer of fruit slices in the bottom of a roaster just big enough for a filet of salmon.

Season the filet with salt and pepper. Place the filet on the bed of fruit, then top with another layer of lemon and orange slices. Cover with 10 to 12 springs of fresh thyme.

Drop a few whole cloves of garlic in. Pour enough olive oil in to reach 1/2 way up the filet. Cover and pop in the over for 30-40 minutes until it flakes with a fork. Fantastic.

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I bake in the oven and use a thermometer to cook to an internal temp of 145°

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I do this with usually just salt & pepper and olive oil and it comes out great every time. It shouldn't be mushy if you cook it to 145.

super hot grill, season with purdomes salmon magic,grill on each side for about 2 minutes, until you can just see some fat rendering and take off...I usually hit each side with a squeeze of butter and lemon while on the grill

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so, no one uses those planks that i see in the cooking sections

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I save those for king mackerel and gar.

Here's an old thread on it. I love the slow cooked method, but there are many ways to cook it.

LINK